I can’t say for sure about the genesis of the dressing/marinade for this dish, except it may reach back to when I lived in Hawaii so many moons ago. Ever since I came up it I’ve got luau on the brain and feel the islands pulsing through my veins like some wild and crazy drug — only I’m stone cold sober. But hey, the islands make you feel high anyway. As soon as you exit the plane, the humidity and sights and smells of all that lies before you there begin to take you over, from the beautiful girl who just put the lei around your neck to the foliage looking as foreign as anything you’ve ever seen. And as you drive towards the ocean and take in the blues and greens around you, it’s quite breathtaking.
I associate Hawaii to a great extent with food because the food there is incredible, not to mention that I was already well on my way to being a foodie even then, at 13-14 years old. And what a place to learn new things, working with ingredients I had never even heard of. It was like a treasure trove of fascinating new tastes and textures, what with all the fresh seafood being pulled right out of the ocean before my very eyes to all those gorgeous and delectable fruits and nuts. And the seasonings — OMG!!! I wasted no time in making the locals my friends and absorbing the island ways so I could wade right in and learn how to make salty and sweet come together in a way I never knew existed. I still use these tastes today to give people’s palates a run for their money!!!
This marinade is so light that when you’re done with the overnight marination, you can dry the chicken, brush with oil and throw on the grill with no sticking. Then pop open your favorite bottle of teriyaki sauce (or make your own) and brush it on once the cooking process is in full swing, so that the sugars in the sauce don’t burn, just glaze. And by the by, this marinade can be used on beef, pork, fish and a wide array of veggies. I also use it as a salad dressing! Brilliant if I do say so myself!!! (Oh, I just did!)
First things first, make and marinate the chicken the night before.
In a glass bottle/jar mix equal parts:
1/2 cup each:
Toasted Sesame Oil
2 TBLS. Toasted Sesame Seeds (optional)
Shake well until the sugar is dissolved, then add:
Rooster Sauce (Sriracha, also optional)
Ground Ginger to taste.
I use about a teaspoon each.
Shake well again, and pour over, just enough to coat, reserving the rest for tomorrow:
3 lbs Skinless Boneless Chicken Breasts or any chicken you prefer, bone in or out.
Bottle of your favorite:
Heat your grill to about 350ºF
When ready to grill, remove from marinade and pat dry, brush with oil or spray with Pam, and grill.
About half way thru start to brush on the Teriyaki Sauce, you can use the marinade or a bottled sauce, or make some teriyaki glaze of your own. I won’t know as I won’t be there, so feel free to experiment!!!
While the chicken is cooking have ready some sliced veggies of choice, in this instance I used:
4 large zucchini
4 small eggplant
Brush with oil and grill until done and remove to platter, and pour some of the marinade over veggies while very hot.
Remove the chicken once it is done, about a half hour to 40 minutes for the skinless/boneless breasts. Let the chicken sit for 5-10 minutes.
Serve with the Honey Lime Sesame Slaw from the last post, what a great and healthy meal!!!
And as always, enjoy!!!
LIVE, LOVE, LAUGH, COOK!!!
© Jennifer Green Alger 2010